Steve’s Tuna Farfalle Salad with Bell Peppers & Olives

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 6, 2012•1 comment

What to make with canned tuna, besides a classic tuna salad? This salad works well for cookouts, camping, and keeping a cool kitchen. The recipe is from my husband Steve’s mom adapted by him to make it healthier, with a few of my own touches thrown in. Replacing half of the mayonnaise with yogurt adds tang, creaminess, and a bit of calcium. One of my recent obsessions is dried herbes de Provence* which contributes flavors of rosemary, lavender, thyme, bay, basil and marjoram. Serve this dish as a side or double up your serving for a complete lunchtime entrée.

Cook the pasta according to package directions, drain, and spread out on a plate or sheet pan to cool quickly. In a large bowl, combine cooled pasta, tuna, bell peppers, celery, yogurt, olives, scallions, mayonnaise, lemon juice, herbes de Provence, 1/4 teaspoon paprika, salt and pepper. Chill for at least one hour to allow flavors to blend.

Arrange eggs on top and sprinkle with additional paprika.

Leftover pasta can be stored up to 3 days, adjusting consistency with additional yogurt and seasonings as desired.

Instructions

Cook the pasta according to package directions, drain, and spread out on a plate or sheet pan to cool quickly. In a large bowl, combine cooled pasta, tuna, bell peppers, celery, yogurt, olives, scallions, mayonnaise, lemon juice, herbes de Provence, 1/4 teaspoon paprika, salt and pepper. Chill for at least one hour to allow flavors to blend.

Arrange eggs on top and sprinkle with additional paprika.

Leftover pasta can be stored up to 3 days, adjusting consistency with additional yogurt and seasonings as desired.